'mission' on Serious Eats

5 Things We Love at the New Local Mission Market, San Francisco

What if a grocery store didn't have any factory-made crackers or cookies with tons of unfamiliar ingredients? What if there wasn't an aisle of Gatorade, and there wasn't a stack of canned soup or boxed mac and powdered cheese? What if a store was just perimeter: local produce, humanely raised meat, foods made from scratch in the kitchen? It's an experiment come to life in Local Mission Market in San Francisco. More

First Look: Manny Torres Gimenez at The Palace, San Francisco

When last we checked in with him, Manny Torres Gimenez was serving fresh pasta and two different prix fixe menus at Roxy's Cafe in the Mission...all without much of a kitchen. At Roxy's, he could basically only boil water on an induction burner; now, he's moved into the old Palace Steakhouse on Mission and Cesar Chavez, and installed a real kitchen, complete with rotisserie, broiler, and grill. The chef, who trained at Nobu in New York and SPQR, Quince, and Coi in San Francisco, says of the new space, "Here, this is like my dream. Now I can use my entire imagination." More

First Look: Manny Torres Gimenez at Roxy's Cafe, San Francisco

Manny Torres Gimenez has left Mr. Pollo on San Francisco's Mission Street, where he created a daily tasting menu that went for $20 a person and garnered him quite a bit of buzz. There's some bad blood with the landlord and his former sous chef, who has taken over at Mr. Pollo, but Gimenez is keeping it positive: his new space (a few doors down) is more than twice the size, and he's calling on his background—he trained at Nobu in New York, Frasca in Colorado, Quince and Coi in San Francisco—to serve a new $75 ten-course prix fixe menu based on his favorite creations. "My concept is to do fine dining for ordinary people," he says. More

5 South-of-the-Border Cocktail Recipes From West of Pecos in San Francisco

"I've gone through all that barrel-aging, tincture crap—and it doesn't necessarily make the drinks taste better," says bar manager Brent Butler. "I wanted to simplify things a bit. The drinks should have clean, strong flavors, but shouldn't require a dissertation." This attitude makes them perfect cocktails to make at home—they don't require too many ingredients (or that dissertation), but prove to be flavorful, delicious, and unique. More

Apps Only: Fried Lamb Brains and More at Locanda in San Francisco

Our first stop of the San Francisco Apps Only journey was at Locanda, a Roman-inspired osteria on Valencia Street opened by Craig and Annie Stoll of Delfina. We opted to share a handful of antipasti and a 'piccolo' sized dish from the 'quinto quarto' section, then finished off with a pasta. The highlight? A $12 plate of fried lamb brains and artichokes, each nugget delicately battered and well seasoned. More

More Posts